Monday, May 6, 2013
3 TB canola oil
8 corn tortillas, cut in half
1 small white onion, chopped
2 cloves minced garlic (I use the kind out of the jar)
Pinch of cayenne pepper
1 pound ground pork
1 15 ounce can crushed tomatoes
2 4.25 ounce cans chopped green chiles
1 cup frozen corn
1/2 cup chopped fresh cilantro (I use kitchen scissors to cut mine instead of chopping)
1 cup shredded mozzarella
1.) Preheat oven to 400 degrees. Heat the canola oil in a large skillet over medium-high heat. Add the tortillas and cook, flipping a few times until crispy on both sides. Set on a paper-towel lined plate to drain.
2.) Add the onion to the skillet and cook until soft, about three minutes. Add the garlic and cayenne and cook about 30 seconds. Add the pork and 1/4 teaspoon salt and cook until browned. Stir in the tomatoes, chiles, and corn. Simmer until slightly thickened, about 3 minutes. Season with salt and remove from heat. Stir in the cilantro.
3.) Arrange half of the tortillas in the bottom of a 9 or 10-inch pie plate. Top with half the meat mixture and then half of the cheese. Repeat with the rest of the tortillas, meat and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes.